Description
Tender roasted cabbage wedges coated in a creamy garlic and herb sauce with sun-dried tomatoes for a rich, comforting dish.
Ingredients
For the Cabbage:
- 1 head green cabbage, cut into wedges
- 2 tablespoons olive oil or vegetable oil
For the Sauce:
- 3 tablespoons butter (or plant-based butter)
- 1 medium red onion (or shallots), chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth (or vegetable broth)
- 8 ounces full-fat cream cheese (or vegan cream cheese)
- 1 cup heavy cream (or coconut cream)
- 1/2 cup sun-dried tomatoes (or fresh tomatoes)
- 1 teaspoon dried herbs (oregano, thyme, rosemary)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese (or nutritional yeast)
- 1/4 cup chopped fresh parsley or basil
Instructions
- Preheat oven to 400°F (200°C). Place cabbage wedges on a baking sheet and drizzle with oil.
- Roast for 25–30 minutes until edges are golden and centers are tender.
- In a skillet, melt butter over medium heat. Cook onion until soft, then add garlic and cook until fragrant.
- Pour in broth and bring to a simmer. Add cream cheese and stir until smooth.
- Stir in heavy cream, sun-dried tomatoes, herbs, salt, pepper, and red pepper flakes. Simmer for a few minutes.
- Add Parmesan cheese and stir until melted. Mix in fresh herbs.
- Place roasted cabbage into the sauce or spoon sauce over cabbage before serving.
Notes
- Roast cabbage until edges are slightly crispy for the best texture.
- Adjust spice level with more or less red pepper flakes.
- Use coconut cream and vegan cheese for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes